Meal Kit
Mushroom Cavatappi and Parmesan Cream
with crispy onions and ricotta
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
- Vegetarian
Chef
David Padilla
In Your Box (serves 2)
- 8 oz. Cremini Mushrooms
- 6 oz. Cavatappi Pasta
- 4 oz. Grape Tomatoes
- 4 oz. Light Cream
- 2 oz. Ricotta
- 2 oz. White Cooking Wine
- 1 oz. Crispy Fried Onions
- 1 oz. Grated Parmesan
- 2 Garlic Clove
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories710
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Carbohydrates84g
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Net Carbs79g
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Fat31g
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Protein24g
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Sodium1270mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meat lovers! Cook protein before vegetables, in a large non-stick pan over medium-high heat with 2 tsp. olive oil. If using shrimp, pat dry. Cook until shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. If using steak strips, separate into a single layer and pat dry. Season all over with a pinch of salt and pepper. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Add proteins to pasta as desired.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve 1/2 cup pasta cooking water. Drain pasta in a colander. Set aside.While pasta cooks, prepare ingredients. -
2 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Halve tomatoes.Mince garlic. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add mushrooms and 1/4 tsp. salt to hot pan and stir occasionally until lightly browned, 4-5 minutes.Add garlic and tomatoes and stir occasionally until tomatoes are blistered, 1-2 minutes. -
4 Make the Sauce
Add white wine to pan and cook until liquid is almost completely evaporated, 30-60 seconds.
Add reserved pasta cooking water, cream, 1/4 tsp. salt, and a pinch of pepper. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 2-3 minutes.Add Parmesan and stir occasionally until incorporated, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Stir pasta into pan until combined. Taste, and add a pinch of salt and pepper, if desired.
Plate dish as pictured on front of card, garnishing with crispy onions and ricotta. Bon appétit!
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